ingredients

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• ✓4 large chicken thigh fillets, skin on & trimmed
• ✓10 asparagus spears, trimmed
• ✓10 broccolini stalks, trimmed

Dressing

• ✓1 Tablespoon white miso paste
• ✓2 Tablespoons sesame oil
• ✓2 garlic cloves, crushed
• ✓1 spring onion, sliced finely
• ✓2 Tablespoons soy sauce
• ✓1 Tablespoon brown sugar
• ✓2 Tablespoons water or sake

method

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1. 1

   Add all ingredients under "dressing" into a bowl and mix well. Reserve 1/4 of the dressing. Pour remaining dressing over chicken and leave to marinate. Overnight is preferable, but a couple hours will be fine too.

2. 2

   Preheat oven to 180°C fan-forced.

3. 3

   Heat a splash of olive oil in a grill plate or a large frying pan over medium heat.

4. 4

   Place the chicken skin side down and cook for 3-4 minutes, or until the skin becomes golden and crispy.

5. 5

   Meanwhile, line a baking tray with baking paper and place broccolini and asparagus. Once the chicken is crispy, make room on the tray and place the chicken skin side up.

6. 6

   Using the reserved dressing, drizzle over the asparagus and broccolini. Place into the oven for 20 minutes or until the chicken has cooked through with no pink in the centre (75°C).

7. 7

   Pair with some rice, or grain of your choice.